Mushroom-Sauced Pot Roast
From: Better Homes and GardensPot roast with vegetables is a good meal if you're a beginner cook, and it's even easier when you use your slow cooker.
Servings: 5 or 6 servings
Prep: 20 mins
Total: 5 hrs 20 mins
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Ingredients
1 1-1/2-pound boneless beef chuck eye roast, chuck pot roast, eye round roast, or round rump roast
4 medium potatoes (about 1-1/2 pounds), quartered
1 16-ounce package frozen tiny whole carrots
1 4-ounce can (drained weight) mushroom stems and pieces, drained
1/2 teaspoon dried tarragon or basil, crushed
1/4 teaspoon salt
1 10-3/4-ounce can condensed golden mushroom soup
Directions
1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-1/2-quart slow cooker. Set aside.
2. In the slow cooker combine potatoes, frozen carrots, mushrooms, tarragon or basil, and salt. Add roast. Pour mushroom soup over mixture in slow cooker.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Makes 5 or 6 servings.
Nutrition Facts
Calories 338, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 62 mg, Sodium 817 mg, Carbohydrate 31 g, Total Sugar 1 g, Fiber 5 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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